It’s radicchio salad season! Now this is a vegetable that I have not always been keen on. It can be bitter, or tough, and I don’t like bitter tough things. But, years pass, taste changes and here I am, a reformed radicchio hater, awaiting its season eagerly each year. I especially like a couple varieties: the radicchio rosso di Treviso, the round palla rossa and a local favorite and highly sought-after indigenous variety that you will most probably not get your hands onto, as its cultivation is highly restricted: the rose-shaped radicchio goriziano.
For this salad, I used the Treviso variety, which I happened to have on hand, but other varieties will work as well. The curly endive came from my garden, where I still have a couple growing. It’s a bit bitter and tough (and I already said how much I like that, right?), but it adds a nice texture and color to the salad. Plus, it’s good for you.
This salad is simple and delicious and ideal for colder days, as the roasted potatoes warm it up.
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